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bowl of black chickpeas curry or kadala curry with a golden spoon beside it and a sprig of curry leaves

BLACK CHICKPEAS CURRY aka KADALA CURRY

Anything that’s plant-based and loaded with nutrients, instantly gets me excited, and this South Indian Black Chickpeas Curry aka Kadala Curry, ticks all the boxes! Naturally high in fibre and packed with plant-based protein - every bite offers a comforting blend of rich, bold flavors! Whether you're scooping it up with chapathi, pairing it with puttu or ladling it over rice, this dish is the ultimate feel-good meal!
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Cook Time 30 minutes
Overnight Soak 8 hours
Total Time 8 hours 30 minutes
Course Breakfast, Dinner, Main Course, Meal Prep, Side Dish, Snack
Cuisine Indian, South Indian
Servings 4

Equipment

  • 1 Instant Pot

Ingredients
  

Pressure Cooking Ingredients

  • 1 cup black chickpeas i.e. kala chana
  • 1 tsp salt
  • ½ tsp turmeric powder
  • 1 ¾ cup water

Onion-Tomato Masala Base

  • ⅓ cup oil
  • 1 onion
  • ¼ tsp salt
  • 1 tsp garlic minced
  • ¼ tsp turmeric powder
  • 1 tsp fennel powder
  • 1 tbsp coriander powder
  • 2 tsp chilli powder
  • 1 tomato

For the Tadka/Tempering

  • ⅓ cup oil
  • ½ tsp mustard seeds
  • 3 whole dried red chillies
  • 1 sprig curry leaves

Instructions
 

SOAK CHICKPEAS OVERNIGHT

  • Wash and rinse black chickpeas well, then cover with water (2–3 inches above), and soak for 6–8 hours or overnight. Drain before cooking.

PRESSURE COOK CHICKPEAS

  • Add chickpeas, turmeric, salt, and water to the Instant Pot. Close the lid and pressure cook on high for 20 minutes. Once done, let the pressure release naturally before opening the lid.
    It should be ready after 4-6 whistles if you are using a traditional pressure cooker.

PREPARE THE ONION-TOMATO MASALA BASE

  • Heat oil in a separate pot, add onions and salt, and sauté for about 10 minutes until softened and translucent, stirring regularly.
  • Add minced garlic, spices (turmeric, fennel, coriander, and chili powder), and chopped tomato, then sauté until the tomato softens and breaks down. This may take 7-10 minutes, stirring occasionally to prevent burning.

TADKA/TEMPERING

  • Meanwhile, heat oil in a separate saucepan until very hot (but not smoking hot), then add mustard seeds, allow them to pop then turn off the heat.
  • Add dried chillies and curry leaves, allow them to sizzle, then set aside to cool.

BLENDING COOKED BLACK CHICKPEAS

  • Once the chickpeas are cooked (check for doneness by squeezing one between your fingers, it should be soft and tender) - remove approximately 6 heaped tablespoons of chickpeas along with their cooking water. Transfer to a small blender and blitz until smooth.

ASSEMBLY

  • Pour the cooked chickpeas along with the cooking water, into the pot with the cooked onion-tomato masala.
  • Then add the blitzed chickpeas, mix well to combine.
  • Pour the tadka/tempering on top and mix well to combine. (ensure you do not pour boiling tadka on top, as it can cause the chickpeas to harden). It's ready to serve!